New Research Finds Omega-3s Could Help Lower The Risk Of Alzheimer's

Sunrise Senior Living  |  May 14, 2012

We all know there are numerous health benefits to be gained from incorporating more omega-3 fatty acids into one's diet, but now new research is suggesting that it could lower the risk of Alzheimer's disease.

Eating fish, chicken and nuts could help lower the risk of Alzheimer's, which currently has no cure, according to research published in the journal Neurology.

"Determining through further research whether omega-3 fatty acids or other nutrients relate to spinal fluid or brain beta-amyloid levels or levels of other Alzheimer's disease related proteins can strengthen our confidence on beneficial effects of parts of our diet in preventing dementia," said study author Dr. Nikolaos Scarmeas.

Whipping up a chicken dish is easy, but sometimes the meat can be bland. This is why you might want to give this Chicken Cordon Bleu from Brighton Gardens of Washington Township a chance. This dish is a bit on the heavy side, so we recommend substituting reduced fat parmesan cheese and serving the chicken with a light side of greens.

Chicken Cordon Bleu
Brighton Gardens of Washington Township

Serves 6

6 chicken breasts, skinless and boneless (4-5 oz. each)
6 thin slices honey ham
1/2 lb Swiss Gruyere, grated
1/4 c. all-purpose flour (or Wondra flour)
Sea salt to taste
Black pepper to taste
2 c. panko bread crumbs
2 T. basil
1 T. garlic powder
3 T. unsalted margarine, melted
4 large eggs
1/4 c. Parmesan cheese
Extra-virgin olive oil

Preheat oven to 350 degrees. Lay the chicken breasts between two pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay two slices of honey ham neatly over the top to cover the breast and sprinkle one quarter of the cheese over the ham. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the breadcrumbs with basil, garlic and salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and seasons so the flour, the eggs and the crumbs are all seasoned. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the breadcrumbs. Lightly coat a baking pan with olive oil and carefully transfer the rolls onto it. Bake for 20 to 25 minutes until browned and cooked through. Serve with roasted potatoes and green beans.